These sourdough English muffins with apple are very easy to make. Mix all ingredients in the evening, let ferment overnight and bake in the morning. No oven needed and no need to knead the dough.
First sourdough recipe I made
These sourdough English muffins with apple are very easy to make. It was the first sourdough recipe I tried. Sourdough always seemed very intimidating to me and it took me a long time to finally start a starter. I actually started my starter on my 50th birthday. You can read here how to start your own sourdough starter. Seven days after I started my starter it was ready to use and I thought: Now what? In my indecisiveness I let it sit on my kitchen counter for a few days and it got mouldy! After researching if it was still usable I scooped out the mould and put the starter in a clean jar. I figured I should either use the starter and start baking with it or keep the starter in the fridge.
Adding apples to an established sourdough English muffin recipe
The first thing I made with my sourdough starter were English muffins. I used the sourdough English muffin recipe from Farmhouse on Boone. Sourdough English muffins are really easy to make and the best thing is that you don’t even need an oven. Therefore it is very fast as well as perfect for summer when you don’t want to add to the heat with your oven. After a few bakes of plain sourdough English muffins I decided to add apples. We had so many apples from our garden and some of them were not ripe yet or had started to rot. Adding apples adds moisture, tartness and sweetness all at the same time. I tweaked the recipe a little bit so it is now even easier than the recipe I found on Farmhouse on Boone. With this recipe you don’t need to add ingredients in the morning. You can just scoop out a bit of the dough and drop it into a hot skillet.
Tips and Tricks for the best sourdough English muffins with apple
- Make sure your sourdough starter is alive and bubbly.
- If your dough is very wet add a little more flour. If it is very dry add a little more water.
- Don’t handle the dough too much just before baking. You want to make sure not to deflate the air pockets. If you do need to handle the dough because you added a bit more flour or water, then let it rest for 30 minutes befor baking.
- If you use a cast iron skillet, preheat it before dropping in the dough.
- You can put a lid on the skillet to shorten the baking time.
Sourdough English Muffins With Apple
Ingredients
- 2 1/2 cups flour
- 1 cup water
- 1/2 cup sourdough starter
- 1 tsp salt
- 1 cup apples cut into small chunks
- 2 tbsp oil
Instructions
- Mix flour, water, sourdough starter, salt and apples. It should be a thick but sticky dough.
- Let the dough ferment for 8 to 12 hours at room temperature. This is best done in a ceramic or glass bowl using a wet towel to prevent the dough from drying out.
- After the fermentation period the dough should have risen and is now full of air pockets. You will want to keep those air pockets so it is best not to handle the dough too much.
- Heat a (cast iron) skillet and add a little oil. Take a large tablespoon full of dough and drop it in the heated pan. Leave a little bit of room between the dough.
- Bake on low heat for about 10 minutes on one side, then flip and bake for another 5 minutes on the other side until golden brown.
Wat een ontzettend leuk recept! We gaan het binnenkort eens maken.
Ik vind zuurdesem ook altijd best intimiderend, dus ik hoop dat ik het met jouw recept en tips aandurf
Wow, these sourdough English muffins with apple sound absolutely delicious and so convenient! I love how simple the process is—just mix, ferment, and bake. The fact that no oven is needed and there’s no kneading involved makes it even more appealing. I’m curious, how does the apple flavor come through in the final product? Do you think adding cinnamon would enhance the taste? Also, what’s the texture like—soft and fluffy or slightly chewy? I’m definitely tempted to try this recipe, but I wonder if it would work with other fruits like berries or bananas? What’s your take on experimenting with different ingredients?
The apple flavor is not that strong, if you use bigger pieces of apple you will taste it. I tried with cinnamon in the dough and didn’t really taste the cinnamon. Maybe I didn’t use enough. If I would try the cinnamon again I think I would mix the apple pieces with cinnamon and a little bit of sugar in such a way that they are really coated. Then add them to the dough. I think bananas would definitely work. Not sure about blueberries as they are much wetter, but give it a try and let me know!